Tiny New York Kitchen: Kalamata Olive Tapenade

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By Victoria Hart Glavin of Tiny New York Kitchen

Recently a friend of mine asked me for a tapenade recipe. Tapenade is easy to make and super versatile. It can be used as a dip, for bruschetta, or for a sandwich spread. Often times I will coat a chicken breast with it and roast in the oven. You can use any kind of olives that you want, except canned olives. Make sure that all pits are removed.

Ingredients

10 Ounces Kalamata Olives (Pitted & Minced)
4 Garlic Cloves (Minced)
3 Tablespoons Capers (Rinsed & Drained)
3 Tablespoons Minced Fresh Italian Parsley
1 Tablespoon Minced Lemon Peel
1 Teaspoon Freshly Squeezed Lemon Juice
1/2 Teaspoon Freshly Ground Pepper
4 Tablespoons Olive Oil
1 Filled Anchovy (Rinsed & Minced)

In a medium-size bowl, combine Kalamata olives, garlic, capers, parsley, anchovies, lemon peel, lemon juice, and pepper. Add olive oil and mix thoroughly. Makes 2 Cups

Prep Time: 20 Minutes
Cook Time: 0 Minutes
Total Time: 20 Minutes



Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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